Banana Donuts Moist Fluffy (Printable)
Golden-baked banana donuts with a tender, cake-like crumb and optional vanilla glaze—perfect for breakfast or dessert.
# What You’ll Need:
→ Wet Ingredients
01 - 2 medium ripe bananas, thoroughly mashed
02 - 1/2 cup whole milk
03 - 2 large eggs
04 - 1/4 cup vegetable oil
05 - 1/2 cup granulated sugar
06 - 1 teaspoon vanilla extract
→ Dry Ingredients
07 - 1 1/2 cups all-purpose flour
08 - 1 teaspoon baking powder
09 - 1/2 teaspoon baking soda
10 - 1/2 teaspoon ground cinnamon
11 - 1/4 teaspoon salt
→ Optional Glaze
12 - 1 cup powdered sugar
13 - 2 to 3 tablespoons whole milk
14 - 1/4 teaspoon vanilla extract
# Directions:
01 - Preheat oven to 350°F. Lightly grease a nonstick donut pan to prevent sticking.
02 - In a large mixing bowl, combine mashed bananas, milk, eggs, vegetable oil, granulated sugar, and vanilla extract. Whisk until the mixture is smooth and homogeneous.
03 - In a separate bowl, sift together all-purpose flour, baking powder, baking soda, ground cinnamon, and salt.
04 - Gently fold the dry ingredients into the wet mixture using a spatula until just combined. Avoid overmixing to maintain a tender crumb.
05 - Transfer batter to a piping bag or a resealable plastic bag with a snipped corner. Pipe batter into the prepared donut pan, filling each cavity about three-quarters full.
06 - Bake in the preheated oven for 12 to 15 minutes or until the tops are golden and spring back when gently pressed.
07 - Remove pan from oven and let donuts cool in the pan for 5 minutes. Carefully transfer donuts to a wire rack and allow to cool completely.
08 - For the glaze, whisk together powdered sugar, milk, and vanilla extract until smooth. Dip each cooled donut into the glaze and set aside for a few minutes to allow glaze to set.
# Expert Tips:
01 -
- The batter comes together in minutes and transforms ripe bananas into something surprisingly light and cake-like.
- Each bite is a comforting balance of sweetness and spice—plus the baked method keeps things a little lighter.
02 -
- Overmixing the batter will make the donuts tough—I learned that after a batch turned out more like banana bagels.
- Cooling the donuts on a wire rack instead of the pan keeps the bottoms from getting soggy, which keeps the texture spot on.
03 -
- If the bananas are underripe, roast them in the oven for a few minutes to concentrate the flavor.
- Adding a tiny splash of lemon juice to the bananas brightens the flavor and keeps them from browning.